What the heck is this?
If you have ever been to a true Southern picnic, church potluck, or family cookout, you know there is always a giant bowl of potato salad sitting proudly among the fried chicken, baked beans, and sweet tea. But not just any potato salad — I am talking about the good kind. The creamy, tangy, perfectly seasoned kind that makes you go back for seconds even when you are already stuffed. This Southern Potato Salad recipe is the real deal. Made with tender potatoes, a creamy mayo-based dressing, a little mustard for that signature zip, plenty of boiled eggs, and just enough crunch from celery and pickles to keep it interesting. It is comfort food at its finest, and it just might steal the show at your next gathering.
Why You’ll Love This Recipe
- Classic Southern flavor that is tangy, creamy, and full of texture
- Perfect for picnics, barbecues, potlucks, or just a summer dinner at home
- Make-ahead friendly, actually tastes better after a few hours in the fridge
- Balanced with just the right amount of mustard and pickle tang without overpowering the creamy base
- Customizable: add more eggs, pickles, or even a sprinkle of paprika on top
The Good Stuff You’ll Need
For the Salad
- 3 pounds Yukon gold or red potatoes, peeled and cut into 1-inch chunks
- 4 large eggs
- 3/4 cup mayonnaise (preferably Duke’s for that true Southern flavor)
- 2 tablespoons yellow mustard
- 2 tablespoons dill pickle relish
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
For Garnishing
- Paprika, for dusting
- Extra parsley, for sprinkling
Let’s Do This
Step 1: Boil the Potatoes
Place the peeled and chopped potatoes into a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then lower the heat and simmer for about 10 to 12 minutes, until the potatoes are fork-tender but not falling apart. Drain and spread the potatoes out on a baking sheet to cool slightly. While they are still warm, sprinkle them with the apple cider vinegar. This gives the potatoes a little tang and helps them absorb the dressing better later.
Step 2: Boil the Eggs
While the potatoes are cooking, place the eggs in a small pot and cover with cold water. Bring to a boil, then cover the pot, turn off the heat, and let them sit for 10 to 12 minutes. Drain and place the eggs into an ice bath to cool completely. Once cooled, peel and roughly chop the eggs.
Step 3: Make the Dressing
In a large bowl, whisk together the mayonnaise, mustard, pickle relish, sugar, and a generous pinch of salt and pepper until smooth and creamy.
Step 4: Bring It All Together
Add the slightly cooled potatoes, chopped eggs, celery, red onion, and parsley to the dressing. Gently fold everything together until well coated. Taste and adjust the seasoning as needed — a little extra salt, a bit more mustard if you like it tangier, or a pinch more sugar to balance it out.
Step 5: Chill and Serve
Cover the potato salad and refrigerate for at least 2 hours, preferably longer. Southern potato salad always tastes better once it has had time to chill and the flavors have melded together. Right before serving, sprinkle a little paprika and extra parsley over the top to make it look extra inviting.
Serving Suggestions
This Southern Potato Salad is practically mandatory alongside:
- Barbecue ribs or pulled pork sandwiches
- Fried chicken or grilled chicken thighs
- Grilled burgers and hot dogs
- Summer vegetable plates
- Deviled eggs and cornbread muffins
Switch It Up
- Pickle Swap: Try using sweet pickle relish if you prefer a sweeter flavor instead of dill.
- Extra Crunch: Add chopped bell peppers or extra celery for even more texture.
- Herby Twist: Stir in some chopped chives, dill, or green onions for a fresh pop.
- Spicy Version: A little diced jalapeño or a spoonful of hot sauce will add a fun kick.
Make-Ahead Tips
- You can make this potato salad up to two days in advance. In fact, it gets even better after sitting overnight.
- If making ahead, you may need to stir in an extra spoonful of mayo just before serving if it looks a little dry.
- Store covered tightly in the fridge for up to 4 days.
Questions People Actually Ask
Q: Can I leave the skins on the potatoes?
A: Absolutely. Especially if you are using thin-skinned potatoes like Yukon golds or reds. Just scrub them well before cooking.
Q: Can I use Miracle Whip instead of mayonnaise?
A: You can, but it will make the salad sweeter and tangier. True Southern purists usually swear by mayonnaise (and often Duke’s specifically).
Q: What if I do not have relish?
A: Finely chop some pickles and add a little of the pickle juice to the dressing to mimic the flavor.